Mocha Java Sorbet Recipes

MOCHA JAVA SORBET

Steps:

• Place the ground espresso in the paper filter of a drip coffee maker.
• Pour the boiling water over the top and let drip.
• Mix the hot coffee with the sugar and cocoa, stirring until the sugar has dissolved.
• Allow to cool completely.
• Pour the coffee mixture into an ice cream freezer and process until partially frozen.
• Stir in the vanilla.
• Beat the egg white until it forms stiff but not dry peaks.
• Fold it into the coffee mixture and return to the ice cream freezer.
• Process until it is slightly firm again.
• Freeze in a freezer for 1 hour before serving.

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

MOCHA JAVA

Steps:

• Pour coffee into 3-quart saucepan; stir in cocoa mix and sugar until dissolved. Add half and half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).
• Dollop each serving with whipped cream; sprinkle with chocolate shavings, if desired.